If you’re looking for a cake that’s as joyful to share as it is to eat, the Heavenly Banana Walnut Cream Cake is here to steal the show. Imagine layers of soft, moist banana cake studded with toasted walnuts, all wrapped up in billows of lightly sweetened whipped cream. This dessert is a true classic, perfect for celebrations or “just because” moments, and it’s guaranteed to have friends and family swooning after the very first bite. Whether you’re a seasoned baker or still learning the ropes, this cake is approachable, rewarding, and, honestly, just a little bit magical.

Heavenly Banana Walnut Cream Cake Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for Heavenly Banana Walnut Cream Cake is a breeze, and each item plays a starring role—think plush bananas for flavor, toasted walnuts for crunch, and a dreamy cream topping that ties everything together. Here’s what you’ll need, along with a few helpful hints for the best results:

All-purpose flour: The foundation for a cake that’s light but sturdy enough to hold up to all the cream and nuts.
Baking powder and baking soda: These leaveners make sure your cake rises beautifully and stays fluffy.
Salt: Just a pinch enhances every sweet and nutty note in the cake.
Ground cinnamon: Adds a subtle warmth that pairs perfectly with bananas and walnuts.
Unsalted butter: Softened butter creates a rich, tender crumb and that classic homemade flavor.
Granulated sugar: Sweetens the cake and helps it bake up golden and delicious.
Light brown sugar: Brings extra moisture and a touch of caramel depth to every bite.
Large eggs: These bind everything together and add richness—don’t skip them!
Vanilla extract: A splash of vanilla rounds out the flavors and makes the cake smell heavenly.
Mashed ripe bananas: The star of the show—use deeply speckled, super-ripe bananas for the best flavor and natural sweetness.
Sour cream: Adds moisture and a slight tang, making the cake extra tender.
Whole milk: Keeps the batter just the right consistency for a soft, moist crumb.
Chopped walnuts (toasted): Toasting the walnuts amplifies their flavor and gives the cake irresistible crunch.
Heavy cream (chilled): The base for your dreamy whipped cream frosting—make sure it’s cold for maximum fluffiness.
Powdered sugar: Sweetens the whipped cream without any grittiness.
Extra vanilla extract: For a fragrant, creamy finish in the topping.
Extra chopped walnuts and banana slices for garnish: These simple touches make the cake look as stunning as it tastes!

How to Make Heavenly Banana Walnut Cream Cake

Step 1: Prep Your Pans and Oven

Start by preheating your oven to 350°F. Grease two 9-inch round cake pans with butter or nonstick spray, then line the bottoms with parchment paper for easy removal. This little bit of prep work ensures your Heavenly Banana Walnut Cream Cake comes out of the pans effortlessly, looking bakery-worthy every time.

Step 2: Whisk Together Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This step evenly distributes the leaveners and spices, setting the stage for a perfectly risen, flavorful cake. Don’t rush this—it’s the secret to a light, tender crumb.

Step 3: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This aerates the butter, creating tiny air pockets that help the cake rise as it bakes. Take your time here—the fluffier the butter and sugar, the better your cake will be.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Incorporating the eggs slowly ensures a smooth, emulsified batter and helps prevent curdling. The vanilla adds a fragrant, cozy undertone to the cake’s flavor.

Step 5: Mix in Bananas

Stir in the mashed bananas until the mixture is smooth. The bananas should melt right into the batter, infusing it with moisture, sweetness, and that unmistakable banana bread aroma that makes this cake so irresistible.

Step 6: Combine Wet and Dry Ingredients

Alternately add the dry ingredients to the banana mixture, along with the sour cream and milk, beginning and ending with the dry mixture. Mix gently, just until combined, to keep the cake tender. Overmixing can lead to a dense cake, so a light hand is key here.

Step 7: Fold in Walnuts and Bake

Gently fold in the toasted, chopped walnuts—this is where the cake gets its wonderful crunch and nutty complexity. Divide the batter evenly between your prepared pans, smoothing the tops. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Step 8: Whip Up the Cream Topping

While the cakes cool, whip the chilled heavy cream with powdered sugar and vanilla extract until stiff peaks form. This whipped cream is luxurious and not too sweet, making it the perfect complement to the banana cake layers. If you want a sturdier frosting, feel free to fold in a bit of mascarpone or cream cheese for extra body.

Step 9: Assemble and Decorate

Place one cake layer on a serving plate and spread a generous layer of whipped cream over the top. Add the second cake layer, then cover the entire cake with the remaining whipped cream. Finish with a flurry of extra chopped walnuts and a few artful banana slices—this final touch turns your Heavenly Banana Walnut Cream Cake into a true showstopper. Chill until ready to serve for the ultimate texture and flavor.

How to Serve Heavenly Banana Walnut Cream Cake

Garnishes

The beauty of Heavenly Banana Walnut Cream Cake is in the details, so don’t skip the garnishes! Sprinkle extra chopped walnuts over the top for a toasty crunch, and fan out fresh banana slices for a burst of color and instant appeal. A light dusting of cinnamon or a drizzle of caramel can add even more wow factor if you’re feeling adventurous.

Side Dishes

This cake is already a star on its own, but if you’re hosting a gathering, consider pairing it with a side of fresh fruit salad or a scoop of vanilla bean ice cream. Both options keep things light and refreshing, balancing the cake’s rich flavors. For a brunch affair, serve alongside good coffee or a pot of black tea.

Creative Ways to Present

If you want to get playful, try baking this recipe as cupcakes or in a bundt pan for a twist on tradition. You can also assemble the layers in a trifle dish for a more casual, spoonable presentation. No matter how you serve it, Heavenly Banana Walnut Cream Cake always looks and tastes like something extra special.

Make Ahead and Storage

Storing Leftovers

To keep your Heavenly Banana Walnut Cream Cake fresh, store any leftovers in an airtight container in the refrigerator. The whipped cream and bananas both appreciate a chill, keeping the cake moist and delicious for up to three days. Just be sure to cover the exposed cake to prevent it from drying out.

Freezing

If you want to make the cake ahead, you can freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to two months. Thaw overnight in the refrigerator before assembling with fresh whipped cream and garnishes. It’s best not to freeze the assembled cake, as whipped cream can lose its texture after thawing.

Reheating

While Heavenly Banana Walnut Cream Cake is best enjoyed cold or at room temperature, if you prefer a slightly warmer bite, let a slice sit out for 10–15 minutes before serving. Avoid microwaving, as this can melt the whipped cream and compromise the cake’s delightful texture.

FAQs

Can I use frozen bananas for this cake?

Absolutely! Thaw the bananas completely and drain any excess liquid before mashing—they’ll be just as sweet and flavorful as fresh, making them perfect for Heavenly Banana Walnut Cream Cake.

Can I substitute pecans for walnuts?

Yes, pecans work beautifully in this recipe and offer a slightly sweeter, buttery crunch. Feel free to swap in your favorite nuts or use a mix for extra texture.

Can I make the whipped cream topping ahead of time?

You can whip the cream a few hours in advance and store it in the fridge, but for the fluffiest, freshest result, assemble the cake as close to serving time as possible. If you need extra stability, fold in some mascarpone or cream cheese.

Does this cake work as cupcakes?

Definitely! Just divide the batter among lined muffin tins and bake for 18–22 minutes. Top each cupcake with a dollop of whipped cream and a sprinkle of walnuts for an adorable, portable version of Heavenly Banana Walnut Cream Cake.

What’s the best way to toast walnuts?

Spread the chopped walnuts on a baking sheet and toast in a 350°F oven for 6–8 minutes, stirring once or twice, until fragrant and golden. Toasting really brings out their flavor and is worth the extra step for this cake!

Final Thoughts

If you’re searching for a dessert that’s as comforting as it is celebration-worthy, you can’t go wrong with Heavenly Banana Walnut Cream Cake. Each bite is a delightful mix of soft cake, creamy topping, and toasty nuts—a combination that’s sure to win hearts at any table. Give it a try, share it with your favorite people, and enjoy every last crumb of this truly heavenly treat!

Heavenly Banana Walnut Cream Cake Recipe

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4.6 from 17 reviews

Author: admin
Total Time: 55 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

A moist and flavorful banana walnut cream cake layered with whipped cream and garnished with toasted walnuts and banana slices. Perfect for banana lovers seeking a rich and creamy dessert with a delightful crunch.

Ingredients

Scale

Cake Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 3 bananas)
1/2 cup sour cream
1/2 cup whole milk
1 cup chopped walnuts, toasted

Cream Topping

1 cup heavy cream, chilled
1/4 cup powdered sugar
1 teaspoon vanilla extract
Extra chopped walnuts and banana slices for garnish

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Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans thoroughly to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar until the mixture becomes light and fluffy, which usually takes about 3-4 minutes.
Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract to enhance flavor.
Mix in Bananas: Fold in the mashed ripe bananas until the batter is smooth and uniform in texture.
Combine Wet and Dry Ingredients: Alternately add the dry ingredients with the sour cream and whole milk to the banana mixture, beginning and ending with the dry ingredients. Stir gently until just combined to avoid overmixing.
Fold in Walnuts: Gently fold the toasted chopped walnuts into the batter, distributing them evenly.
Bake the Cakes: Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake in the preheated oven for 28 to 32 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
Prepare Whipped Cream Topping: In a chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form, indicating it has reached the perfect consistency for frosting.
Assemble the Cake: Spread a generous layer of whipped cream between the two cake layers and cover the top layer with the remaining whipped cream.
Garnish and Chill: Decorate the top with extra chopped walnuts and fresh banana slices. Refrigerate the cake until ready to serve to allow flavors to meld and the cream to set.

Notes

Toast the walnuts before adding to the batter to enhance their flavor and crunch.
For a firmer frosting, fold mascarpone or cream cheese into the whipped cream.
This cake tastes even better after chilling in the refrigerator for a few hours or overnight.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: American